Since I'm not so hot with the knife, I've also used packaged coleslaw mix as my base; the "angel hair" kind can provide a finer twist. Surely cole slaw mix can be found in the deep South for you
Go for Persian cucumbers for more flavor
Max thank you as always for your knowledge. Just curious about whether you speak Chinese since you use the anglicized terms so well
Those noodles look a lot more like mung bean vermicelli than rice vermicelli. Just sayin' ....
Kenji can this be stored/marinated for a few days or is it an eat-ASAP dish?
Sorry a little bit off topic. I remember Kenji relating the fact that he is allergic to raw produce. Has the allergy spared him the nightshade family to enjoy raw. Somewhat ironic! Welcome to the west coast from a Bay Area native!
And thank you Daniel for your serious analysis on Serious Eats. Yes I think that, in the midst of all the statistical details, there is a larger point that refrigeration does not equal "ruined tomatoes" as an iron clad law. And that was the main point you were trying to convey, clever headlines aside!!
I have a lazy woman's version. I use my seasonings -- herbs, sauces, black beans, etc, much like your own -- and brown them in my pressure cooker (non-electric!!); then add the trimmed and cleaned chicken feet, add some water, then pressure cook for about 1-1.5 hrs. If you want a separate sauce, you can later reduce the braising liquid but it's usually thick and tasty already on its own.
No deep frying, and you still get the flavors and the lip-smacking gooiness.
Pea tendrils in morning dew.
tricolore salad at Mozza
Trader Joe's carries a hinged wine key for $1.99. I've been using mine for years - no warping or bending!
Grilled on its own
Prosciutto, basil, marinara, olives
Browned and crisped in an iron skillet!
What? No mention of shiitakes? =)
A binder of my mother's Asian recipes -- a homemade cookbook!
I assume you use honeycomb tripe, not book?
Making fresh tofu with my mother...
After your Sriracha reproduction, this must have been a cakewalk!!
Hey, Bitchin' - you may not have fried chicken in Italy, but you've got LOTS of other foods to enjoy there! =)
My local Bristol Farms in Los Angeles, CA -- the tiny one in Westwood. I love the staff and the customer service.
Saveur - a food and travel magazine
I love how Trader Joe's does its sampling -- at a booth, with the packages and ingredients displayed, a well-informed crew member doling out the sanitary goodies. Sometimes I compare them to non-alcoholic bartenders!
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